Coconut Ice Recipes

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EASY COCONUT ICE



Easy Coconut Ice image

Easy Coconut Ice - 4 ingredients, no baking, no special equipment required. Extremely addictive!

Provided by Nicky Corbishley

Categories     Snacks

Time 10m

Number Of Ingredients 4

1 x 397g tin of condensed Milk
2 drops red food colouring
400 g Confectioner's Sugar, plus extra for rolling
320 g Desiccated Coconut

Steps:

  • Split the condensed milk between two medium-sized bowls, and mix the red food colour into one of them.
  • Add half of the confectioner's sugar to one bowl and half to the other, and stir each bowl.
  • Add in half of the desiccated coconut to one bowl and half to the other and mix each bowl again using a fork.
  • The mixtures should come together into a shape-able ball at this point.
  • Tip the white mixture out onto a work surface that has been sprinkled with confectioner's sugar. Use your hands to shape the mixture into a square that is about 3/4" thick. You can use a rolling pin to ensure the top is flat.
  • Do the same with the pink mixture - ensuring the square is the same length/width as the white one. Use a spatula to lift the pink slab and place it on top of the white slab. Squash it down very slightly so that the pink and white layers stick together, and then use a spatula to lift the whole thing onto a tray lined with baking parchment.
  • Leave, uncovered to dry for 3-10 hours, and then cut into small cubes.

Nutrition Facts : Calories 98 kcal, Carbohydrate 13 g, Protein 1 g, Fat 4 g, SaturatedFat 4 g, Cholesterol 2 mg, Sodium 12 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

COCONUT ICE



Coconut Ice image

Provided by Food Network

Categories     dessert

Yield 1 quart

Number Of Ingredients 4

3/4 cup sugar
1 cup water
4 cups coconut milk, preferably fresh
2 teaspoons vanilla

Steps:

  • Place the sugar and water in a medium saucepan and bring to a boil. Cool, then whisk in the coconut milk and vanilla. Pour into a container and refrigerate until cold. Transfer to an ice cream maker and mix according to machine's directions.

COCONUT ICE SQUARES



Coconut ice squares image

This recipe was re-tested and updated on 05 April 2011. It now uses 250g of sweetened condensed milk and works beautifully.

Provided by Lesley Waters

Categories     Buffet, Snack, Treat

Time 15m

Yield Approx 30 pieces

Number Of Ingredients 4

250g sweetened condensed milk
250g icing sugar, sifted, plus extra for dusting
200g dessicated coconut
pink edible food colouring, optional

Steps:

  • Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it's well combined - use your hands, if you like.
  • Split the mix into two and knead a very small amount of food colouring into one half. Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick.
  • Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife and pack into bags or boxes. These will keep for up to a month at least, if stored in an airtight container.

Nutrition Facts : Calories 739 calories, Fat 4 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein

LIMBER DE COCO (COCONUT ICE)



Limber de Coco (Coconut Ice) image

A Puerto Rican frozen treat. I looked forward to it every time I visited my grandmother as a child. Delicious and refreshing! Easy to make too.

Provided by Mightymiri

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 8h5m

Yield 4

Number Of Ingredients 5

½ (14 ounce) can coconut milk
½ (12 fluid ounce) can evaporated milk
¼ cup white sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Steps:

  • Mix coconut milk, evaporated milk, sugar, vanilla extract, and cinnamon together in a bowl or blender until sugar dissolves and mixture is thoroughly combined.
  • Pour mixture into ice trays or popsicle molds. Freeze 8 hours to overnight.

Nutrition Facts : Calories 212.1 calories, Carbohydrate 19 g, Cholesterol 13.7 mg, Fat 14 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 11.4 g, Sodium 56.6 mg, Sugar 17.4 g

COCONUT ICE COOKED VERSION



Coconut Ice Cooked Version image

This comes from Hilary Walden's The Complete Home Confectioner. It's for a more traditional, cooked coconut ice candy.

Provided by Heather Sullivan

Categories     Candy

Time 25m

Yield 550 grams

Number Of Ingredients 4

450 g sugar
150 ml milk
150 g desiccated coconut (a very finely ground dried shelf-stable coconut)
2 -5 drops red food coloring

Steps:

  • Grease a pan (8x6inches) with oil or butter.
  • Heat sugar and milk in large heavy saucepan over low heat. Stir with a wooden spoon until sugar has dissolved.
  • Bring to a boil, cover, and boil for 3 minutes exactly.
  • Uncover and place a prewarmed candy thermometer in the pan. Boil until it reaches 116C/240F, the soft ball stage.
  • Remove from heat and stir in coconut.
  • Quickly pour the mixture into the pan.
  • Add food colouring, stir in quickly and pour into pan on top of the white layer.
  • Cool until half-set, mark into squares or fingers with an oiled knife.
  • Leave until completely set then break or cut into pieces.
  • Wrap in waxed paper and store in an airtight container in a cool place for up to 7 days.

Nutrition Facts : Calories 4.6, Fat 0.1, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 1, Sugar 0.9

COCONUT ICE - NO COOK EASY VERSION



Coconut Ice - No Cook Easy Version image

From The Complete Home Confectioner by Hilary Walden, very easy recipe producing coconuty somewhat like fudge, thick & solid yet creamy candy. The cooking time is an estimated "setting" time for the mixture once it's in the pan.

Provided by Heather Sullivan

Categories     Candy

Time 1h10m

Yield 700 grams

Number Of Ingredients 4

150 ml sweetened condensed milk
250 g icing sugar, sieved (powdered or confectioner's sugar)
175 g desiccated coconut (a kind of very fine grate very dry shelf-stable coconut)
2 -5 drops red food coloring or 2 -5 drops pink food coloring

Steps:

  • Using extra icing sugar, dust a square pan (pan size will determine thickness).
  • Mix the condensed milk, icing sugar and coconut together in a large bowl until it's fully mixed and stiff.
  • Divide in half and tint one half of the mixture pink with the food colouring.
  • Press one mixture into the pan gently then top and press with the other mixture.
  • Leave to set then cut into cubes or fingers with an oiled knife.
  • To store: wrap or layer with waxed or greaseproof paper and store in an airtight container.

Nutrition Facts : Calories 3.4, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.1, Sodium 1.1, Carbohydrate 0.6, Sugar 0.6

COCONUT ICE CREAM



Coconut Ice Cream image

This coconut ice cream recipe is a refreshing dessert that can cap off a warm summer evening. It has a nice coconut flavor without being too strong. -Tamra Kriedeman, Enderlin, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 quarts.

Number Of Ingredients 7

1-3/4 cups sugar
1/2 teaspoon salt
4 cups whole milk
1-1/2 cups sweetened shredded coconut, divided
4 cups heavy whipping cream
1 tablespoon vanilla extract
Toasted sweetened shredded coconut, optional

Steps:

  • In a saucepan, combine the milk, sugar and salt; cook, stirring frequently, over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes. , Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Cool completely. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired.

Nutrition Facts : Calories 372 calories, Fat 27g fat (18g saturated fat), Cholesterol 74mg cholesterol, Sodium 139mg sodium, Carbohydrate 31g carbohydrate (30g sugars, Fiber 0 fiber), Protein 4g protein.

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